These Corned Beef Hash Patties are a fantastic way to use up leftover St. Patrick’s Day food! With just corned beef, mashed potatoes (or boiled potatoes), scallions, eggs, and some breadcrumbs, you can whip up these delicious patties. They’re great with a poached egg on top or a dollop of sour cream and sauerkraut.
This recipe is perfect for saving money and makes an excellent breakfast or snack. If you want to make something special with canned food, you’ll love this recipe.
Typically, people refrigerate patties before cooking to help them hold together better, but I skip that step. As long as you drain the juices from the corned beef, your patties shouldn’t be watery.
For leftover corned beef, store it in an airtight container or resealable plastic bag in the refrigerator for up to 5 days. If you want to freeze the patties, place them in a single layer on a baking sheet lined with parchment or wax paper and freeze for up to 2 months.
When reheating, use a medium-high microwave setting for no more than 2 minutes to avoid making them too soft or soggy.
Corned Beef Patties Recipe
Equipment
- Food processor
- Skillet or Cooking Pan
Ingredients
- 200 grams Canned corned beef
- 1 small Onion pureed in a food processor
- 1 Egg
- 1 medium Potato grated or pureed in a food processor
- 1 medium Carrot grated
- Salt and black pepper to taste
- ½ tbsp Cornstarch
- ¼ cup Vegetable oil
Instructions
- Use the food processor to puree the onion and potato, and shred the carrot.
- Transfer them into a mixing bowl and add corned beef, cornstarch, salt, black pepper, and egg. Mix gently.
- Use your clean hands to form the mixture into patties. Use about two tablespoons of mixture per patty.
- Pour vegetable oil into a pan. Once it is hot, add the patties and fry for 3 to 5 minutes over medium-low heat or until they turn dark brown. Flip and repeat the process on the other side.
- Transfer the patties onto a plate lined with paper towels to absorb the excess oil. Serve with rice or enjoy on their own.
Notes
- You can use either canned or fresh corned beef.
- If the patties fall apart during frying, add more cornstarch or all-purpose flour.
- If the mixture is too dry, add another egg or more pureed onion.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 233 kcal |
| Carbohydrates | 13g |
| Protein | 5g |
| Fat | 6g |
| Cholesterol | 64mg |
| Potassium | 154mg |
| Sodium | 245mg |
Can I Use Fresh Corned Beef Instead Of Canned Corned Beef?
Yes, you can use fresh corned beef instead of canned. Cook the fresh corned beef until it’s tender, then shred or chop it finely before mixing it with the other ingredients. Using fresh corned beef can add a different texture and flavor to your patties.
What Should I Do If the Patties Fall Apart While Frying?
If your patties fall apart during frying, you can add more cornstarch or all-purpose flour to the mixture. This will help bind the ingredients together. Make sure the mixture is not too wet; if it is, you can also add an extra egg or a bit more pureed onion to help hold the patties together.
How Can I Store Leftover Corned Beef Patties?
Store leftover corned beef patties in an airtight container in the refrigerator. They should stay fresh for up to 3-5 days. To reheat, you can either use a skillet to warm them up over medium heat or microwave them until heated through. For best results, avoid reheating them in the microwave for too long, as this can make them soggy.